Saag With Toor Dhal
|Fresh spinach leaves||1 Pound, blanched and roughly chopped (500 Grams)|
|Toor daal||2 Ounce (50 Grams)|
|Corn oil||4 Tablespoon|
|Canned tomatoes||14 Ounce (1 Can Of 425 Grams)|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Red chilies||2 , chopped|
|Chopped fresh coriander||2 Tablespoon|
Blanch the spinach in boiling water for about 3 minutes.
Drain and squeeze out any excess liquid and set aside.
Wash the toor dhaal and cook in lightly salted boiling water until soft but not mushy.
Drain and set aside.
Heat the oil in a karahi or a deep frying pan over a low heat and while it is heating mix the tomatoes and their juice, ginger, gartic, coriander, ground cumin, chilli powder and lemon juice together in a bowl.
Pour the mixture into the oil and fry for at least 5-7 minutes.
Once the sauce has thickened add the spinach and cook, stirring occasionally, for 5-7 minutes.
Pour in the toor dhaal, the red chillies and fresh coriander.
Serve hot with rice or chapatis.